1cupstone-ground grits (I use Trader Joe's Stone Ground Grits)Do not use Instant Grits
2 ½cupsmilk or non-dairy milk, divided
2tablespoonsbutter or vegan butter, plus more to serve
1teaspoonsea salt (or more to taste)
black pepper to taste
2ouncesshredded cheese (such as cheddar, Parmesan, gouda or vegan cheese), optional
Spray or brush oil into slow cooker basin. (Don't skip this step!)Add grits, 2 cups milk, water, butter, and salt.
Cook on low 6-8 hours.How thick the grits are after cooking will depend on a few things, such as the fat content of your milk and the specific type of grits used.If your grits are not thick after 8 hours, stir and let them cook a few more minutes on high until thickened.
Add the remaining ¼ cup milk, and stir in the cheese (if using). Add additional salt and pepper to taste. Serve hot.Leftovers: These grits are best served right away, but leftovers can be stored in the fridge and served within 2-3 days. Note that the grits will thicken substantially when chilled. When reheating, stir in extra milk, cream, or yogurt to rehydrate the grits.